It didn't take long for Retrouvailles, which opened in spring 2026 in place of P'tit Musset, to find its feet. The young trio at the helm, Thomas and Elsa for the dining room and wines, and Jean-Marie for the kitchen, exude savoir-faire. The de rigueur zinc and chair n°14 (bistro chair), two-tone floor tiles and wooden floor announce an immediate plunge into the bistro world. The same conviction is evident on the plates, with eggs mayonnaise, horseradish remoulade and crispy andouille sausage, low-temperature yellow chicken supreme with morel mushroom sauce, and vanilla rice pudding with puffed buckwheat and salted butter caramel. Except that between two proposals, creations that aim for a more bistronomic register slip in, like the snacked octopus, peas and poultry broth or the risotto of pearl barley, peas, basil, buckwheat and old parmesan. It's confusing when the next table is devouring fries served with beef fillet and pepper sauce. It's like a reunion between two worlds. A devilishly seductive wine list and service that's as smiling as it is efficient.
Jean-Marie Haslé Chef
